Can I use pumpkin pie filling instead of pure pumpkin?

No, pumpkin pie filling already has sugar and spices added, which would throw off the balance of the recipe. Stick with pure pumpkin for the best results.

How do I keep my bundt cake from sticking to the pan?

Greasing and flouring the bundt pan is key. I like to use a baking spray that has flour in it—it makes release so much easier. Also, let the cake cool for about 15 minutes before turning it out.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day or two ahead, wrap it tightly, and add the glaze just before serving. It also freezes beautifully if you want to make it further in advance.

What can I use instead of a bundt pan?

If you don’t have a bundt pan, a 9x13-inch pan works too. Just check for doneness a little earlier, around the 25-minute mark. The cake will still taste amazing, even without the bundt shape.

Pumpkin Spice Bundt Cake Perfect Moist Dessert

Description

A cozy Pumpkin Spice Bundt Cake made with boxed spice cake mix, pure pumpkin, warm fall spices, and a sweet spiced glaze with pecans. Simple, comforting, and perfect for gatherings.

Ingredients

Scale

1 box spice cake mix
1 can (15 oz) pure pumpkin (not pumpkin pie filling)
3 large eggs
1 cup + 3 tbsp powdered sugar
1–2 tbsp milk
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
¼–½ cup chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, combine spice cake mix, pumpkin, and eggs. Mix until smooth.
Pour into prepared pan and bake 30–35 minutes, until a toothpick comes out clean.
Cool in pan 15 minutes, then transfer to wire rack to cool completely.
Whisk powdered sugar, cinnamon, nutmeg, ginger, and cloves. Add milk gradually for drizzle consistency.
Drizzle glaze over cooled cake and sprinkle with pecans. Let set before slicing.

Notes

Use pure pumpkin, not pie filling. Don’t overmix batter. Cool before glazing for best results. Store airtight at room temp 3 days, refrigerate 5 days, or freeze up to 2 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32g
Sodium: 340mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg